Black Forest Soufflés
Black Forest Soufflés


60g butter, melted

2 tablespoons caster sugar

300g 50% or more chocolate

6 eggs, at room temperature, separated

3 egg whites, at room temperature

75g (⅓ cup) caster sugar, extra

2 teaspoons icing sugar



425g can seedless black cherries in syrup

60g (¼ cup) caster sugar

5cm strip orange rind

2 tablespoons kirsch or cherry brandy

1     Make poached cherries (Step A - see below).

2     Preheat oven to 200°C/180°C fan. Grease four 310ml (1¼-cup) ovenproof soufflé dishes with butter, sprinkle butter with caster sugar; shake out excess sugar (Step B). Place on an oven tray.

3     Break chocolate into a large heatproof bowl over a large saucepan of simmering water (don’t let the water touch base of bowl); stir until the chocolate is melted. Cool for 5 minutes; stir in egg yolks.

4     Beat all 9 egg whites and extra sugarin a medium bowl with an electric mixer until soft peaks form (Step C). Fold into chocolate mixture, in two batches. Divide mixture betweendishes; smooth tops (Step D). Bake soufflés for 15 minutes or until well risen.

5     Dust soufflés with sifted icing sugar.Serve immediately with poached cherries.


Drain cherries; reserve syrup and cherries separately. Stir syrup, sugar and rind in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until syrup thickens slightly. Remove from heat; stir in cherries and kirsch.

Black Forest Soufflés step-by-step